Recipe by bjr6350
"An authentic Mexican salsa made with tomatoes, onions, and jalapenos. Serve with tacos, nachos, tortilla chips, black beans, refried beans, or fajitas or use as an ingredient in many Mexican recipes. My family uses it as a side in which to dip grilled steak. If you like it hot, then this is for you; this pico is not for the faint of heart. It is very hot, which most people in my circle like. If you don't like highly spicy dishes, you might might want to try something less spicy or cut down the jalapeno and use a type pepper that is more to your taste."
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red onion, finely chopped
jalapeno peppers, seeded and chopped
cilantro, finely chopped
garlic salt, or to taste
This is the best Pico de Gallo I have ever eaten. I made it just as the recipe was written. My husband can't get enough of it. Thank you for a great recipe.
I made the recipe. I always follow someone's recipe exactly the first time I make it. II have to say I'm sorry I followed this one and I disliked it. As far as I'm concerned the cumin does not belong in this recipe. Although I use cumin often when I cook, this recipe isn't good with it.
I used Roma tomatoes in this recipe. After I diced them up, the amount looked quite small before I even folded in the other ingredients. I diced up four more and that looked right to me. I did not use a full red onion, just half. I did not have garlic salt, I used regular salt. Very tasty salsa--the longer it sits, the better it gets.
I had to triple the tomatoes - mine were pretty small and my jalapenos were large - I also added a LOT more cilantro, 2 sprigs of my cilantro was only about 10 leaves. I also ended up adding more lime - it just depends on how juicy your limes are. Sorry, but I ended up making this with white onion - I swear I had red onion but could not find it. White onion was great though. (BTW - I found the red onion about a half hour after I had made this.) Next time. Thanks!
This is so good and so fresh tasting. I have tried numerous pico de gallo recipes but have to say this is definitely my favorite
I never made pico de gallo before and it turned out great. I made steak fajitas and put the pico de gallo on with some white rice and corn and it greatly enhanced the fajitas. I used 3 tomatoes and 3/4 of a red onion, I will definitely be making this for my next get together with friends. Great recipe, thanks!!!
I quadrupled the recipe and it turned out fine. I am not giving it 5 stars for several reasons: I find that salsa recipes stating quantities of tomatoes and onions are inaccurate as tomato sizes vary largely. I replaced "2 tomatoes" to be "two CUPS of tomatoes" and likewise for the onion. The 2:1 ratio for tomatoes and onion in Pico seems to work really well. I did the same with the cilantro, converting the sprigs into tablespoons. After it was all said and done, I added sugar to mine (would be 1.5 teaspoons for the original recipe) as this always seems to just finish off a good pico for us. Kudos on NO VINEGAR as I feel vinegar ruins pico. The lime juice quantity was a bit more than other recipes I have used and we were pleasantly surprised at the wonderful difference it made.
* Percent Daily Values are based on a 2,000 calorie diet.
Pico De Gallo de Alicia
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 1
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